Ingredients:
1/2 cup white chickpeas / vellakadala, cooked
1/4 tsp + 1/4 tsp turmeric powder
1 1/2 cup yam/ chena, peeled and cubed
1 big raw plantain/ kaya, peeled and cubed
1 tsp chilli powder
1/4 tsp pepper powder
1 cup grated coconut, for grinding
1 cup grated coconut, for roasting
1/4 tsp + 1/4 tsp cumin seeds
1 tbsp grated jaggery
1/2 tsp mustard seeds
2 dry red chillies
2 sprigs curry leaves
1/2 tsp crushed pepper
salt to taste
1 1/2 tbsp oil
Preparation:
- Soak chickpeas in water for 7 hours and pressure cook it adding 1/4 tsp turmeric powder, enough water and salt until soft.
- Grind 1 cup grated coconut and 1/4 tsp cumin seeds together to a coarse paste and keep it aside.
- In a pan, add cubed yam, 1/4 tsp turmeric powder, chilli powder, 1/4 tsp pepper powder and salt and cook adding 3/4 cup of water.
- When half cooked, add cubed raw plantain, cooked chickpeas along with its stock and cook until vegetables are done and water is mostly evaporated.
- Then add the coconut paste, few curry leaves and jaggery and mix well and cook till coconut is cooked and raw smell goes. Adjust the salt and switch off the flame.
- Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds.
- Add 1/4 tsp cumin seeds, dry red chillies, curry leaves and 1 cup grated coconut and and roast over medium flame until it turns golden brown, stirring continuously.
- Switch off the flame and add 1/2 tsp crushed pepper and mix well.
- Add this roasted coconut mixture and keep covered for 10 minutes. Open the lid and mix well. Serve hot with rice…
